Chocolate Dessert Recipes

Chocolate Coconut Crunch Pie Recipe

-----chocolate coconut -crust-----
Nonstick cooking spray
14 oz Semisweet chocolate;
-coarsely chopped
2 tb Unsalted butter
1 1/2 c Rice krispies
1/2 c Sweetened coconut; shredded

-----filling-----
8 oz Bittersweet chocolate;
-coarsely chopped
2 tb Water
1 tb Unsalted butter
1/8 ts Salt
1 1/4 c Heavy cream
1/2 c Cream of coconut; (fx. coco
-lopez)
2 ts Vanilla extract

Make the chocolate coconut crust:

1. Spray the bottom and side of a 9-inch pie pan well with nonstick cooking spray. Melt the chocolate with the butter according to the directions in the Chocolate Key.

2. In a large bowl combine the melted chocolate mixture with the cereal and the coconut. Scrape the mixture into the prepared pan. Using a small offset metal cake spatula, spread the mixture evenly onto the bottom and side of the pan, covering it completely. Refrigerate the crust while preparing the filling.

Make the filling:

1. Melt the chocolate with the water and butter according to the directions in the Chocolate Key. Stir in the salt. Allow the chocolate mixture to cool for 15 minutes.

2. In a large, chilled bowl combine the cream, cream of coconut and vanilla. Using a hand-held electric mixer, beat the mixture until soft peaks begin to form.

3. Using a large rubber spatula, fold one third of the whipped cream mixture into the chocolate mixture to lighten it. Fold in the remaining cream mixture.

4. Scrape the filling into the prepared crust, smoothing the top with a cake spatula. Refrigerate the pie for at least 2 hours, until the filling is set. Allow the cake to stand at room temperature for at least 30 minutes before serving (the pie is very difficult to slice otherwise).

8 Servings. Allow the pie to stand at room temperature for 30 minutes before serving.




Chocolate Hazelnut Tart Recipe

3 T Cocoa powder
4 T Butter
4 oz Bittersweet or semisweet cho
1 c Dark corn syrup
3 ea Eggs
1/4 c Sugar
1 ea Lg Egg
4 T Butter
1/2 c Sugar
2 T Dark rum (optional)

Chocolate Dough

1 c Unbleached all-purpose flour
Pinch salt
1/4 t baking soda

Chocolate-Hazelnut Filling

2 c whole Hazelnuts

The already buttery flavor of the hazelnuts pairs them naturally with the chocolate filling. Walnuts or pecans make good variations. Mixing the Dough. Sift the dry ingredients together three times. Rub in the butter and moisten with the egg as for Sweet Pastry Dough. Shape into a disk, wrap, and refrigerate. Cooking the Chocolate-Hazelnut Filling.

Place the hazelnuts on a baking pan and toast at 350 degree F until the skins are loose and come off easily, about 10 minutes. Rub the hazelnuts in a towel to remove the skins. Chop the hazelnuts coarsely, by hand or with a food processor. Combine the chocolate with the butter in a small bowl. Bring a small pan of water to a simmer and turn off the heat. Place the bowl of chocolate and butter over the hot water and stir to melt.

Combine the corn syrup and sugar in a small saucepan. Bring to a full rolling boil over medium heat. Remove from heat and stir in the chocolate mixture. Beat the eggs and salt with the optional rum. Beat in the chocolate mixture, taking care not to overbeat. Assembling. Lightly flour the work surface and dough. Roll the dough to a 14-inch diameter disk, 1/8 inch thick. Line a 10-inch tart pan with the dough, trimming away the excess. Stir the chipped hazelnuts into the filling and pour the filling into the pan.

Baking. Bake at 350 degree F until the filling is set and the crust is baked through, about 40 minutes. Holding. Store the tart at room temperature up to 2 days.

Pumpkin Dessert Recipe

1 c Sugar, granulated
3 Eggs, beaten
29 oz Pumpkin (1 large can)
2 t Cinnamon, ground
1/2 t Ginger, ground
1/4 t Cloves, ground
1/2 t Salt
12 oz Evaporated milk
-(1 large can)
1 lb Cake mix, yellow
-(1 standard box)
1 c Nuts, chopped
4 T Butter (sweet), melted
Whipped cream

Preheat oven to 350 degrees F. Mix together sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt and milk. Line a 9x13-inch pan with wax paper and pour the mixture in.

Sprinkle the dry cake mix on top, then sprinkle the nuts. Pour melted butter evenly over the cake mix and nuts. Bake at 350 degrees F. for 50-60 minutes.

Cool (very important). Flip over and remove from pan. Remove the wax paper. Top with whipped cream (which would dissolve if the cake weren't cooled first).

Chocolate Brandy Cream Recipe

1 1/2 tb Cocoa powder
1 tb Confectioners sugar
1 c Heavy whipping cream
1 tb Brandy
1 1/2 ts Vanilla

Sift together the cocoa and confectioners sugar and set aside.
In a chilled bowl with chilled beaters, combine all ingredients and beat the cream until stiff peaks begin to form.

With a spoon or pastry bag fitted with a star tip, use cream to garnish slices of Double Chocolate Ice Box Pie.

Chocolate Banana Pudding Pie

4 Semisweet chocolate; baker's
2 tb Milk
2 tb Butter or margarine
1 Graham cracker pie crust, 9
-inch -- prepared
2 md Banana; dole, sliced
2 3/4 c Milk; cold
2 pk Banana pudding mix; jello
1 1/2 c Cool whip lite®

Microwave chocolate, milk, and maragrine in medium microwaveable bowl on HI Pour milk into large bowl. Add pudding mixes.

Beat with wire whick 1 min. Refrigerate 4 hours or until set. Store leftover pie in refrigerator.

Chocolate Sponge Pie Recipe

1 c Sugar
1/3 c Flour
1/4 ts Salt
1/2 c Ground chocolate
3 Eggs; seperated
1 c Milk
9 Inch unbaked pastry shell

Sift together sugar, flour, salt, and chocolate.
Beat egg yolks well and mix with milk; combine with dry ingredients.
Beat egg whites stiff and fold into chocolate mixture, mixing well.
Pour into pie shell. Bake in a hot oven (450ø) for 10 minutes, then reduce the heat to moderate (350ø) and bake until firm.
Test by inserting a knife blade; when it comes out clean, the chocolate sponge is done.

Serve cold with whipped cream or ice cream.

Sugar-Free Apple Pie Recipe

6 oz (1 cn) frozen apple juice
-unsweetened concentrate
2 tb Rounded all purpose flour;
1 ts Cinnamon
1/4 ts Salt
5 To 7 apples
1 tb Butter or margarine
Nutmeg (optional)
1 9" double-crust pie shell
-unbaked

In a small saucepan, combine the frozen apple juice, flour, cinnamon and salt.
Stir constantly over medium heat until the mixture is thick and bubbly, 3 to 5 minutes.
Peel and slice the apples and stir them into the apple juice mixture.
Pour the mixture into the unbaked pie shell and dot with butter.
Position the top crust over the filling, cutting slits for the steam to escape.
Trim and seal the edges.
Brush the top very lightly with water and sprinkle with nutmeg if desired.
Bake at 450 degrees for 15 minutes.
Reduce heat to 350 degrees and bake for 30 minutes more.

Serves 6-8

Sugar Free Dessert Recipe

Sugar Free Chocolate Banana Cream Pie

----------------------------------FILLING----------------------------------
1 pk Sugar free chocolate pudding
2 Bananas
2 1/4 c Milk

-----------------------------------CRUST-----------------------------------
6 tb Peanut butter
1 tb Honey
2 c Rice crispies

----------------------------------TOPPING----------------------------------
1 Cool whip light



Mix peanut butter with honey. Then mix in rice crispies.
Press in pie plate with metal spoon,build up edge.
Slice banana over crust. Then mix pudding with milk and spread over bananas.
Top with Cool Whip.

Use Sugar free instant chocolate pudding mix.

Sugar Free Blueberry Pie Recipe

1 Recipe pastry crust
4 Cups Blueberries fresh or frozen, thawed
4 ts Sweet and Low
1/4 ts Cinnamon
1/8 ts Nutmeg
1 tb Lemon juice
2 tb Quick tapioca
8 drops -OR up to 10 drops Liquid butter flavoring

Line 10" pie plate with crust. Pick over, wash and drain berries.

Mix next 6 ingredients together in small bowl. Toss with berries being careful to not crush the berries too much. Pour berries in crust, making sure all the "goodies" are scraped from the bowl. Cover with top crust, slit for steam to escape.

Bake atº 425 for 10 minutes, reduce heat to 325º for 45 minutes or until crust is golden brown and filling is bubbly. For a little added flavor to the crust you can sprinkle with a light mixture of Sweet and Low and cinnamon.

Cool on wire rack, serve with dollop of Lite Cool Whip or small scoop of vanilla ice cream if desired

Summertime Pie Recipe

3 Servings

1 Graham cracker crust
1 sm Can of limeade
1 cn Milnot
1 lg Cool Whip

Stir well, the limeade, Milnot and Cool Whip.

Pour into pie shell.

Chill for 2 hours before serving

Summer Berry Pie Recipe

1 1/2 c Raspberries
1 1/2 c Strawberries; sliced
1 c Blueberries
1 Pie crust (9 inch); baked
-and cooled
3/4 c Sugar
3 tb Cornstarch
1 1/2 c Water
1 pk Strawberry gelatin powder;
-jello, 4-serv. pkg
8 oz Cool whip®; 1 tub

Mix berries and pour into pastry shell.
Mix sugar and cornstarch in med. saucepan. Gradually stir in water until s Refrigerate 3 hours.
Spread whipped topping over pie before serving.

Diabetic-Fine-Crumb Pie Shell Recipe

1 1/4 c Fine crumbs(graham cracker,
1 1/2 c -or Dry cereal,zwieback,etc
3 tb Margarine (melted)
1 tb Water
1 Spices (optional)
1 Sugar replacement (optional)

Combine crumbs with melted margarine and water; add spices and sugar replacement, if desired. Spread dough evenly in 8-10 inch pie pan, pressing firmly onto sides and bottom. Either chill until set, or bake at 325F for 8-10 minutes.

Diabetic Washington's Cherry Pie Recipe

9" unbaked pie shell
2 c Unsweetened cherries
1/4 c Soft margarine
1 tb Flour
1/2 c Sugar replacement
2 x Egg yolks
1/4 c Evaporated milk
1/2 ts Vanilla extract
2 x Egg whites
2 ts Granulated sugar replacement

Drain cherries; pout into unbaked pie shell.
Cream margarine, flour, and sugar replacement.
Add egg yolks and beat until smooth.
Add evaporated milk and vanilla extract. Pour over cherries.
Bake at 450F for 10 minutes.
Reduce heat. Bake at 350F for 30 minutes.
Whip egg whites until soft peaks form.
Add granulated sugar replacement; whip until thick and stiff.
Top pie filling with meringue, carefully sealing edges.
Bake at 350F for 12-15 minutes, or until delicately brown.

Diabetic Popovers Recipe

1 c Flour
1/2 ts Salt
2 Eggs
1 c Skim milk

Sift flour and salt together; set aside.
Beat eggs and skim milk; add to flour.
Beat until smooth and creamy.
Pour into heated greased muffin tins, filling half full or less.
Bake at 375F for 50 minutes, or until popovers are golden brown and sound hollow. DO NOT OPEN OVEN FOR FIRST 40 MINUTES.

Diabetic No Sugar Apple Pie Recipe

1 c 6 oz apple juice concentrate
2 tb Cornstarch
1/2 c Water
1/2 ts Apple pie spice
4 Apples
1 Uncooked double pie crust
Sweet and low, if desired

Mix first 4 ingredients.
Cook until thick. Slice apples into uncooked pie crust.
Pour mixture over apples. Cover with top pie crust.
Bake @ 350 degrees for 45 minutes.
Apples can be sprinkled with one package of Sweet and Low, if desired.

Note: This pie can be made without crust to save calories.
Pour mixture over apples in pie pan.